Tea, Rhythm of Flavor–Tania Amin Khan

Tea is a very popular drink all over the world which introduced here in Bangladesh touching the hand of British. Bangladesh is an important tea producing country. Its tea industry dates back to British rule, when the East India Company initiated the tea trade in Chittagong in 1840. Today, the country has 172 commercial tea estates, including many of the world’s largest working plantations. The industry accounts for 3% of global tea production, and employs more than 4 million people.

The tea is grown in the northern and eastern districts, the highlands, temperate climate, humidity and heavy rainfall within these districts provide a favorable ground for the production of high-quality tea. Historically, Bengal was the terminus of the Tea Horse Road connecting the subcontinent with China’s early tea-growing regions in Yunnan. Atisa is regarded as one of the earliest Bengali drinkers of tea.

Black tea cultivation was introduced in Bengal during the British Empire. European traders established the first sub continental tea gardens in the port city of Chittagong in 1840, when plantations were set up beside the Chittagong Club using Chinese tea plants from the Calcutta Botanical Garden. The first home-grown tea was made and tasted near the Karnaphuli River in Chittagong in 1843. Commercial cultivation of tea began in the Mulnicherra Estate in Sylhet in 1857. The Surma River Valley in the Sylhet region emerged as the center of tea cultivation in Eastern Bengal. Plantations also flourished in Lower Tippera (modern Comilla) and Panchagarh which in North Bengal. Panchagarh is the only third tea zone in Bangladesh and most demanded teas cultivated here.

However within those years of glory, tea is now a very popular drink to all the people of this country and there are different flavored tea here in Bangladesh. It gets different dimension in the writings of poet and novelists. Therefore Tea creates much appeal especially in winter and Rainy season. In a rainy day, touching the hands of beloved and having a cup of tea in the footpath is mind-blowing. It something like flying within the Rhythm of Flavor. This time I’m going to present you different types of tea recipe for the readers of The Pages. Let’s have a look to the gorgeous presentation of Tea Recipe.

Nazia Farhana, a house wife but professionally a culinary artist of the time who works for Shopno Super Shop gives us different recipe for flavored tea. She completed her Masters Degree in English literature. She is awarded with numerous awards in recognition of her works. She is a regular recipe contributor to various newspapers and magazine i. e. Amader Somoy, Janakantha, Jugantor, The daily Observer , Anondo Alo, Annodin, Annona, ATN Life Style, Anondo Vubon, Sadwkakhon, Saptahik Rodosee, The Test of Bangladesh, Look @me, Food & fun , Praner Bangla, and India magazine Hangla Hesel , Sanonda etc.

Chili tea:

Ingredients

500 ml water

Fresh lemon juice (1/2 – 1 lemon)

Fresh ginger

Fresh chili

Honey

Serve with slices of lemon

Method

Thoroughly wash ingredients, cut the ginger into thin slices (peeled, unpeeled, that’s up to you), halve and squeeze out the lemon and cut off a few slices of the chili. Amounts are really subject of personal preference, for 500 ml water use 6 rather large slices of ginger, the juice of 1 lemon and 2 slices of chili

Bring half a liter of water to a boil, then reduce the heat to a minimum and add the ginger slices and chili slices. Let infuse for at least 10 minutes. Meanwhile prepare the drinking tea cups – add some (1-2 tsp, I prefer more) honey to each as well as the lemon juice.

Pour tea through a fine mesh sieve into the cup and serve hot with thin lemon slices.

ICE CREAM TEA FLOAT

1. Bring sugar & water to a boil. Simmer until sugar dissolves. Take off heat & steep tea for 5 minutes. Filter tea. 2. Put 2 tablespoons of tea into a cup. 3. Pour seltzer water halfway up the cup. 4. Add a scoop of ice cream and top with more seltzer water as needed. Enjoy!

Ice Lemon Tea

INGREDIENTS

2 large lemons

1 1/4cups sugar

2cups fresh mint leaves, plus more for garnish

6 green tea bags

1/2cup fresh lemon juice

DIRECTIONS

Using a vegetable peeler, remove peel from lemons. Combine lemon peel and sugar in a medium saucepan with 1/2 cup water and bring to a boil, stirring to dissolve sugar. Lower heat and simmer 2 minutes. Remove from heat and stir in mint. Cool to room temperature; strain.

For the syrup:
In a small saucepan, bring the orange juice and sugar to a boil over medium-high heat. Simmer, stirring occasionally, until the sugar has dissolved, about 5 minutes. Remove from the heat and cool for 20 minutes.

For the tea:
In a small saucepan, bring the water to a boil. Add the tea bags and remove the pan from the heat. Allow the tea to steep and Remove the tea bags and discard. Pour the tea and syrup ready to serve.

To serve: Pour the boiling water into the pitcher and add the orange slices. Pour the tea into cups and serve

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